Grilled Monkfish Packets
Rinse zucchini, trim and cut into 1 cm (approximately 1/3 inch) slices. Rinse scallions, greens and cut whites in half lengthwise. Rinse pepper, remove seeds and ribs and julienne. Rinse thyme, shake dry and pluck off leaves.
Season monkfish with salt and pepper and sprinkle with lemon juice. Cut 1 piece of parchment per serving. Place a piece on monkfish on a piece of parchment and drizzle with 1 teaspoon oil. Combine prepared vegetables in a bowl, season with salt and pepper and drizzle with a little oil. Spread seasoned vegetables onto fish, sprinkle with some thyme leaves and drizzle with a bit more oil. Fold up parchment and secure with kitchen twine. Place parchment packets on a preheated grill and cook for 8-10 minutes, turning once.
Remove and plate packets, then serve.